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Gluten Free Grain-Free P B & J Cupcakes Recipe

My beautiful g-kids, Julian (7) and Milla (5) have been with me all summer. As much as I love them, I gotta say — two kids full time are exhausting! I must have forgotten what it was like. I obviously blocked out the whole summer vacation with kids from my consciousness – like you do with childbirth or serious head injuries.

They have been my little taste testers. They are not gluten intolerant and are serious gluten eaters so I figure if they like something, it must be good.

In all honesty, these cupcakes are not quite as moist as regular glutenized cupcakes, but if you have a child who is gluten intolerant, these are a real treat! And they are grain-free to boot. I personally loved them!

If you or your child can’t do dairy, then just frost with a dairy free alternative. Naomi over at Straight into Bed Cakefree and Dried has a great one here. You could add some strawberry jam to her recipe if desired.

Directions:

Cupcakes

With electric mixer on high speed, whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running, add sugar, 1 tablespoon at a time, until stiff peaks form.

In a clean bowl beat the egg yolks with the peanut butter, vegetable oil and vanilla extract with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky.

Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter.

Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch.

Cool on a rack until completely cooled before frosting.

Frosting

In the bowl of an electric mixer blend together the cream cheese, butter and vanilla extract. Turn mixer off and add powdered sugar. Start mixer again on low speed and blend in the sugar increasing the speed until the mixture is very smooth. Add the jam and mix until just mixed in.

Frost cupcakes.

Servings

This Gluten Free Grain-Free P B & J Cupcakes Recipe makes 12.

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I teach a 3 year old boy that is fatally allergic to peanuts, tree nuts, sesame, salmon, and Eggs… he is also intolerant and highly gluten sensitive. How can I modify recipes like this cupcake to be peanut and egg free?

This is a huge puzzle for me and I’d appreciate any help/comments/recipe substitution suggestions for his family.

Oh how adorable!! I think from now on, you should end each recipe with a G-Kid rating. Julian and Milla should give the dish a thumbs up or down! That would be fun.The cupcakes are really fun and kid friendly too!

My kids are in the same boat with the commenter Lak — no eggs or peanuts! Using sunbutter in place of peanut butter would work, but the eggs are the tough part, especially when there are so many in the recipe.

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